Marbled Cheesecake Strawberry

1 package 10 ounce size frozen strawberries in syrup thawed 1 1 2 teaspoon cornstarch red food coloring optional.

Marbled cheesecake strawberry.

Putting half of the cheesecake with the chocolate mixture is way too much and does not allow for a good marbled affect. Add half the strawberry mixture by spoonfuls to the batter. Drop remaining strawberry sauce by 1 2 teaspoonfuls on top. Yes but so is the boxed cheesecakes as well.

Bake at 325 for 55 65 minutes or until center is almost set. Puree strawberries and cornstarch in blender. This strawberry swirl cheesecake recipe is of the baked cheesecake variety which can seem daunting to some but i m on a mission to change that thought. Chill for a minimum of 2 hours then turn out and cut into wedges to serve.

Add eggs 1 at a time mixing on low speed after each just until blended. Swirl the mixture with a knife until it has a marbled effect. This particular marbled cheesecake is of course inspired by valentine s day. Allow cheesecake to cool then remove rim of pan.

With a knife cut through top layer only to swirl strawberry sauce. Heat in a saucepan over medium heat until thickened then cool. 1 2 hrs 1 review 1 comment. Once set and chilled this freezes well.

I enjoyed reading the various methods of trying to create this affect. This cheesecake is simple. Pinky promise there is no need for a bain marie in the oven and once it goes in you don t need to think about it until the timer goes off. This is a thin cheesecake that would thus make it too thin to be a cheesecake.

When a holiday comes around my mind goes straight to making a cheesecake. Bake at 300 degrees for 50 to 60 minutes or until set. I wanted to create a cheesecake that resembled a classic chocolate covered strawberry and to do that i layered chocolate and strawberry cheesecake batters. Combine melted butter graham cracker crumbs and sugar.

If you have more than one flavor that you want to swirl into your cheesecake this is the perfect method. Beat cream cheese sugar flour and vanilla in large bowl with mixer until well blended. Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together. Can be made up to 2 days ahead and kept in the fridge.